Text 7161, 149 rader
Skriven 2008-05-16 09:26:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: friends
===================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Would that that were so. The actual procedure took about an hour. But,
 DD> then they had me laying flat on my back without moving my right leg for
 DD> six hours. All the while pumping saline and D5W through me to flush the
 DD> semi-toxic dye through my kidneys - and expecting me to manage a
 DD> plastic urinal from flat on my back.

 ML> Well, you survived, so that's good. I remember doing the horizontal
 ML> urinal thing after the brain thing - kind of difficult but by the
 ML> third time or so got the hang of it. They kept putting fluid into
 ML> me until my arm got big and I complained (it still to this day is a
 ML> bit swollen so my watch keeps popping off on the rare occasions
 ML> when I wear it).

Well, I still have this somewhat larger belly that gets in the way of facility
at using the plastic fantastic from a supine position. Maybe if my arms were a
foot longer ....

 ML> McGee says it can be anywhere between 3 and 24 months of age.
 ML> Apparently there's no legal definition.
 DD> Which McGee? Not Travis?

 ML> Who's Travis? Harold McGee.

Travis is a fictional character of John D. MacDonald who wrote a popular pulp
novel series featuring him and his antics aboard his houseboat "The Busted
Flush" moored at slip 18 of the Bahia Marina near Miami, FL. somewhere.
Tourists finally caused the marina to install a plaque at "Slip 18" just to
have something to show them.  Bv)=

 DD> So, basically it's just a steer sold/butchered early. Humphf! Another
 DD> marketroid thing.

 ML> Yep, putting spin on cull beef. Surely you're not surprised.

Nothing that marketroids (or bean counters, or politicians) surprises me.
Appalls and disgusts - yeah. Surprise - no.

 ML> ==

 ML> Question. Why doesn't severe bloat kill, for example, me?
 DD> A fart is your friend!!!

 ML> But a fart is my friend's enemy, so it's my enemy, too, no?

Sonic volume and olfactory considerations apply. Maybe not.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Meringue Pie
 Categories: Pies, Desserts, Pastry, Citrus
      Yield: 6 servings
 
MMMMM----------------------------PIE---------------------------------
           Pastry dough
      5 lg Egg yolks
  1 1/4 c  Sugar
    1/4 c  Cornstarch
    1/4 ts Salt
  1 1/4 c  Water
    1/4 c  Whole milk
      1 tb Grated lemon zest
    1/2 c  Fresh lemon juice
      2 tb Unsalted butter; in
           Tablespoons

MMMMM--------------------------MERINGUE-------------------------------
      5 lg Egg whites; room temp 30
           Minutes
    1/2 ts Cream of tartar
    1/8 ts Salt
    3/4    Superfine granulated sugar
 
  This grand old American dessert is enormously popular down
  South for its clear, true sweetness (saved by the edginess
  of lemon) and its masterful contrast of textures. And
  somehow it is showstopping (think beauty pageant) and homey
  (think Aunt Bee) simultaneously.
  
  Make pie shell:
  
  Preheat oven to 375°F with rack in middle.
  
  Roll out dough on a lightly floured surface with a lightly
  floured rolling pin into a 13-inch round, then fit into a 9"
  pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch
  overhang, then crimp decoratively. Lightly prick shell all
  over with a fork, then chill 30 minutes.Line shell with foil
  and fill with pie weights or raw rice. Bake until side is set
  and edge is pale golden, about 20 minutes. Carefully remove
  weights and foil and bake shell until bottom and side are
  golden, about 20 minutes more. Remove from oven and reduce
  temperature to 350°F.
  
  Make filling:
  
  Whisk together yolks in a small bowl. Whisk together sugar,
  cornstarch, and salt in a heavy medium saucepan. Gradually
  add water and milk, whisking until smooth. Bring to a boil
  over medium heat, whisking frequently as mixture begins to
  thicken. Remove from heat and gradually whisk about 1 cup milk
  mixture into yolks, then whisk yolk mixture into remaining
  milk mixture. Add lemon zest and juice and simmer, whisking
  constantly, 3 minutes. Remove from heat and whisk in butter
  until incorporated. Cover surface with wax paper to keep hot.
  
  Make Meringue:
  
  Beat whites with cream of tartar and salt using an electric
  mixer at medium speed until they hold soft peaks. Increase
  speed to high and add superfine sugar, 1 tablespoon at a time,
  beating until meringue just holds stiff, glossy peaks.
  
  Assemble and bake pie:
  
  Pour hot filling into warm pie shell and gently shake to
  smooth top. Spread meringue decoratively over hot filling,
  covering filling completely.
  
  Immediately bake until meringue is golden-brown, about 15
  minutes.
  
  Cool completely on a rack, 2 to 3 hours. Cut with a serrated
  knife dipped in cold water.
  
  Cooks' notes:
  
  • Pie shell can be baked 1 day ahead and cooled completely,
  then kept, loosely covered, at room temperature.
  
  • Lemon meringue pie is best the day it is made but keeps,
  covered and chilled, 2 days.
  
  Lillian Chou
  
  Makes 8 servings
  
  Gourmet | January 2008
  
  Meal Master Format by Dave Drum - 26 February 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "007 on an inland populated exclusively by women?! You won't see him."
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